The Rural Voice, 1981-10, Page 37THE RURAL FAMILY
TANGY APPLE COLESLAW
375mL thinly sliced cabbage
125 mL thinly sliced celery
125 mL shredded carrot
250 mL diced unpeeled red apple
15 mLsesame seed
50 mL oil
3 mLsalt
30 mL vinegar
1 mLcelery seed
Mix together cabbage, celery, carrot,
apple and sesame seed. Combine remain-
ing ingredients. Pour over salad and toss.
Chill. Serve in lettuce cups, if desired. 6
servings.
APPLE CHICKEN SALAD
750mL diced cooked chicken or turkey
250 mL diagonally sliced celery
50 mL chopped unpeeled red apple
50 mL slivered almonds
3 mL salt
0.5 mL pepper
0.5 mLcinnamon
25 mL finely chopped green onion
25 mL shredded carrot
12SmL mayonnaise or salad dressing
Paprika
Combine all ingredients except paprika.
Toss lightly and chill. Garnish with
paprika. Serve in lettuce cups, if desired. 6
servings.
APPLE BREAD
500 mL sifted all-purpose flour
15 mL baking powder
175rL sugar
2 mL cinnamon
5 mL salt
2 eggs
75 nil. melted butter
125mL milk
125 mL raisins
375 mL grated, peeled apple
Sift dry ingredients together. Combine
eggs, butter and milk. Add to dry
ingredients, mixing just enough to moist-
en. Add raisins and apple. Turn into
greased 23 x 12 cm loaf pan. Bake at 180
degrees C until skewer inserted in center
comes out clean (about 1% h). Makes 1
loaf.
MAPLE APPLE CRISP
1.5 L sliced, peeled apples
(5 to 6 medium apples)
150 mL maple syrup
125 mL all-purpose flour
125 mL rolled oats
125 mL brown sugar
1 mL salt
125 mL butter
Arrange apples in greased 20 cm square
baking dish. Pour maple syrup over
apples. Combine flour, rolled oats, brown
sugar and salt. Cut in butter until mixture
resembles coarse bread crumbs. Sprinkle
topping over apples. Bake at 190 degrees
C until apples are tender and topping is
lightly browned (about 35 min). 6
servings.
BAKED APPLES
6 medium apples
25 mL butter
125 mL brown sugar
1 mL cinnamon
1 mL salt
100 mLwater
Core apples. Make a cut about 1 cm
deep around each apple near the top to
prevent skin splitting during baking; place
in baking pan. Cream butter, sugar,
cinnamon and salt and fill centers of
apples. Add water to pan. Baked uncov-
ered at 190 degrees C until tender
(McIntosh and similar firm varieties bake
in 25 to 30 min; Northern Spy and other
firmer varieties may take up to SO min). 6
servings.
Variations: Try one of the following
fillings instead of, or in combination with,
sugar mixture; add raisins, currants,
candied ginger, cut peel or chopped nuts
to sugar mixture; use mincement, cran-
berry sauce or jam in place of sugar
mixture; top each apple with a marshmal-
low or a spoonful of meringue, 10 min.
before baking is completed.
HOT SPICED APPLE PUNCH
2 cans (1.36 L each) apple juice
25 mL sugar
8 whole cloves
4 cinnamon sticks
5 mLwhole allspice
2 mL nutmeg
Combine ingredients. Bring to boil and
simmer 15 min. Strain. Serve hot, with
cinnamon sticks, if desired. Makes about
2.5 L.
THE RURAL VOICE/OCTOBER 1981 PG. 35